Shredded beef tacos

Shredded beef tacos

These shredded beef tacos are very easy to prepare, as the slow cooker does most of the work. The tender, flavour-packed meat combined with a selection of fresh toppings makes this Mexican dish a true delight.

Preparation: 30 mins

Cooking: approx. 4–8 hrs 

Serves: 6

Difficulty: easy

Download recipe

Shredded beef tacos

Ingredients

For the shredded beef:

  • 1.2 kg beef brisket or braising steak
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 4 garlic cloves, minced
  • 2 tbsp apple cider vinegar
  • Juice of 2 limes
  • 1 tbsp smoked paprika
  • 1 tbsp ground cumin
  • ½ tsp cayenne pepper (adjust to taste)
  • 400g can chopped tomatoes
  • 2 tbsp tomato purée
  • 1 tbsp chipotle chilli paste (adjust to taste)
  • 2 tsp dried oregano
  • 300ml beef stock
  • 2 bay leaves
  • 2 tbsp brown sugar (optional, for added sweetness)

 

For the tacos:

  • 12–18 small tortillas (corn/flour), warmed
  • Sliced avocado
  • Shredded lettuce
  • Chopped onions
  • Diced tomatoes
  • Diced peppers
  • Fresh coriander, roughly chopped
  • Grated cheese (mild cheddar/Red Leicester)
  • Sour cream (optional)

Recipe

  1. Season the beef with salt and pepper.
  2. Warm the oil in a large frying pan over a medium-high heat. Add the beef and sear on all sides until browned, about 3–4 minutes per side.
  3. Transfer the beef to the slow cooker.
  4. In the same pan, add the onion and garlic (with more oil if needed), and cook for about 3 minutes until the onion is translucent and soft.
  5. Add the apple cider vinegar and lime juice before stirring in the smoked paprika, ground cumin, cayenne pepper, chopped tomatoes, tomato purée, chipotle chilli paste and oregano. Combine well.
  6. Pour the mixture over the beef in the slow cooker, and add the stock and bay leaves.
  7. Cover and cook on low for 8 hours or high for about 4 hours, or until the beef is very tender and shreds easily.
  8. Remove the beef from the slow cooker and shred it using two forks. Remove and discard the bay leaves.
  9. Return the shredded beef to the pan and mix with the sauce from the slow cooker. Add the brown sugar (if using) and adjust the seasoning as needed.
  10. Warm the tortillas in the microwave/oven.
  11. Spoon the shredded beef onto the tortillas.
  12. Serve with sliced avocado and top with the salad, coriander, grated cheese and sour cream, or any other preferred toppings.

 

Dig in and enjoy!

 

 

You might also like our slow-cooker beef stroganoff recipe.